If you ask me, eggplant and sun dried tomato pasta is comfort food at its best.
This hearty dish brings together tender eggplant and tangy sun dried tomatoes in a simple sauce that clings to every strand of pasta. The eggplant gets nice and soft while the sun dried tomatoes add bursts of concentrated flavor.
I like to cube the eggplant and cook it until it’s golden brown, then toss it with garlic, olive oil, and those chewy sun dried tomatoes. Fresh basil and a sprinkle of Parmesan cheese help round out all the flavors.
It’s an easy weeknight dinner that feels fancy enough for company but simple enough for busy families.
Why You’ll Love This Eggplant and Sun Dried Tomato Pasta
- Quick weeknight dinner – Ready in just 30-40 minutes, this pasta comes together fast when you need a satisfying meal without spending hours in the kitchen.
- Rich, bold flavors – The sun-dried tomatoes bring an intense, concentrated taste that pairs perfectly with the creamy ricotta and smoky paprika.
- Vegetarian-friendly – This meatless pasta is packed with hearty eggplant and protein-rich ricotta, making it filling enough to satisfy everyone at the table.
- Simple ingredients – You probably have most of these pantry staples on hand already, and the eggplant and ricotta are easy to find at any grocery store.
- Restaurant-quality at home – The combination of sun-dried tomatoes, garlic, and spices creates a dish that tastes like it came from your favorite Italian restaurant.
What Kind of Eggplant Should I Use?
For this pasta dish, you’ll want to pick up a medium-sized globe eggplant – that’s the classic dark purple, oval-shaped variety you see most often at the grocery store. When selecting your eggplant, look for one that feels firm and heavy for its size, with smooth, shiny skin that doesn’t have any soft spots or wrinkles. You can tell if an eggplant is fresh by gently pressing on it – it should spring back rather than leave an indent. Since you’ll be dicing it finely for this recipe, a medium eggplant (about 1 pound) will give you the perfect amount without overwhelming the pasta with too much vegetable.
Options for Substitutions
This pasta recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:
- Rigatoni: Any short pasta with ridges works great here – try penne, ziti, or shells. They’ll all hold onto that sauce nicely. Just cook according to package directions.
- Eggplant: If eggplant isn’t your thing, zucchini or yellow squash make good substitutes. Dice them the same size and they’ll cook similarly. Mushrooms work too for a meatier texture.
- Sun-dried tomatoes: Regular cherry tomatoes, halved and roasted for 20 minutes, can work in a pinch. You can also use jarred roasted red peppers for a different but tasty twist.
- Ricotta: Cottage cheese blended until smooth makes a good substitute, or try cream cheese for something richer. Goat cheese works too if you want a tangier flavor.
- Shallot: A small yellow onion or even the white parts of green onions will work just fine. Use about the same amount.
- Puréed tomatoes: Crushed tomatoes or even tomato sauce work here. If using sauce, you might want to simmer it a bit longer to thicken it up.
Watch Out for These Mistakes While Cooking
The biggest mistake with eggplant pasta is not salting your diced eggplant and letting it sit for 20-30 minutes before cooking, which draws out the bitter juices and prevents it from becoming mushy.
Don’t throw away that precious oil from the sun-dried tomatoes – use it to sauté your shallot and garlic for extra flavor, and make sure to cook the eggplant in batches so it browns properly instead of steaming in its own moisture.
Another common error is adding the ricotta directly to the hot pan, which can cause it to curdle – instead, temper it by mixing in a few spoonfuls of the hot pasta water first, then stir it into the sauce off the heat.
Finally, save some starchy pasta water before draining to help bind everything together, and remember that sun-dried tomatoes are already salty, so taste before adding extra salt to avoid an overly salty dish.
What to Serve With Eggplant and Sun Dried Tomato Pasta?
This hearty pasta is pretty satisfying on its own, but I love pairing it with a simple arugula salad dressed with lemon and olive oil to cut through all that rich ricotta. A slice of crusty garlic bread is perfect for sopping up any extra sauce left in the bowl, and it adds a nice crunch to contrast the tender eggplant. If you want to make it more of a complete meal, grilled chicken or Italian sausage work really well alongside this pasta. A glass of red wine like Chianti or Sangiovese is also a great match for the smoky paprika and sun-dried tomatoes.
Storage Instructions
Refrigerate: This pasta keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better after sitting overnight, so it makes a great make-ahead meal. I love having leftovers for lunch the next day!
Freeze: You can freeze this pasta for up to 3 months in freezer-safe containers or bags. Just make sure it’s completely cooled first. The eggplant and ricotta hold up surprisingly well in the freezer, though the texture might be slightly softer when thawed.
Reheat: Warm it up in the microwave with a splash of water or pasta cooking liquid to help loosen it up. You can also reheat it on the stovetop over medium-low heat, stirring gently and adding a bit of water if it seems dry. The ricotta might look a little separated at first, but it comes back together as it warms.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 30-40 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1350
- Protein: 35-45 g
- Fat: 35-45 g
- Carbohydrates: 180-200 g
Ingredients
For the pasta:
- 9 oz rigatoni
- Salt, to taste
For the sauce:
- 1 eggplant, finely diced
- 1 cup sun-dried tomatoes in oil, drained (oil reserved)
- 1 shallot, finely chopped
- 3 garlic cloves, minced
- 1 cup tomato purée
- 1/2 tsp crushed red pepper flakes
- 1 tsp smoked paprika
- Black pepper, to taste
For finishing:
- 5 oz ricotta
Step 1: Cook the Rigatoni
- 9 oz rigatoni
- salt, to taste
Bring a large pot of salted water to a boil.
Add the rigatoni and cook until al dente according to the package instructions.
Before draining, reserve 1/4 cup of the pasta cooking water.
Drain the pasta and set aside.
Step 2: Prepare the Aromatics and Eggplant
- 5 tbsp oil from sun-dried tomatoes (reserved)
- 1 shallot, finely chopped
- 3 garlic cloves, minced
- 1 eggplant, finely diced
Heat 5 tablespoons of the reserved oil from the sun-dried tomatoes in a skillet over medium heat.
Add the finely chopped shallot and minced garlic.
Cook, stirring occasionally, until the mixture becomes soft and fragrant, about 3 minutes.
Add the finely diced eggplant to the skillet and sauté for another 3 minutes until it begins to soften.
Step 3: Cook the Sun-Dried Tomatoes and Build the Sauce
- 1 cup sun-dried tomatoes in oil, drained (oil reserved)
- any remaining oil from sun-dried tomatoes
- 1 cup tomato purée
- 1/2 tsp crushed red pepper flakes
- 1 tsp smoked paprika
- salt, to taste
- black pepper, to taste
Stir the drained sun-dried tomatoes along with any remaining oil into the skillet with the eggplant, shallot, and garlic.
Cook the mixture for about 5 minutes, allowing the flavors to blend.
Then add the tomato purée and bring the sauce to a gentle boil.
Reduce the heat and simmer for another 5 minutes.
Season with the crushed red pepper flakes, smoked paprika, salt, and black pepper to taste.
I like to add an extra pinch of black pepper here for a deeper flavor.
Step 4: Finish the Pasta with Ricotta
- 5 oz ricotta
- cooked rigatoni from Step 1
- reserved pasta water from Step 1
Stir in the ricotta, cooked rigatoni (from Step 1), and a big splash of the reserved pasta cooking water, if needed, to loosen the sauce.
Toss everything well so the rigatoni is evenly coated and the ricotta melts into the sauce.
Cook for about 1 minute, just until everything is heated through and the flavors are well combined.
Taste and adjust salt if needed.
For a silkier sauce, I sometimes add a little extra pasta water at this stage.
Step 5: Serve the Pasta
Serve the pasta immediately while hot, making sure each portion has plenty of sauce and chunks of eggplant and sun-dried tomato.
Enjoy!
Ricotta Eggplant and Sun Dried Tomato Pasta
Ingredients
For the pasta:
- 9 oz rigatoni
- salt, to taste
For the sauce:
- 1 eggplant, finely diced
- 1 cup sun-dried tomatoes in oil, drained (oil reserved)
- 1 shallot, finely chopped
- 3 garlic cloves, minced
- 1 cup tomato purée
- 1/2 tsp crushed red pepper flakes
- 1 tsp smoked paprika
- black pepper, to taste
For finishing:
- 5 oz ricotta
Instructions
- Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente according to the package instructions. Before draining, reserve 1/4 cup of the pasta cooking water. Drain the pasta and set aside.
- Heat 5 tablespoons of the reserved oil from the sun-dried tomatoes in a skillet over medium heat. Add the finely chopped shallot and minced garlic. Cook, stirring occasionally, until the mixture becomes soft and fragrant, about 3 minutes. Add the finely diced eggplant to the skillet and sauté for another 3 minutes until it begins to soften.
- Stir the drained sun-dried tomatoes along with any remaining oil into the skillet with the eggplant, shallot, and garlic. Cook the mixture for about 5 minutes, allowing the flavors to blend. Then add the tomato purée and bring the sauce to a gentle boil. Reduce the heat and simmer for another 5 minutes. Season with the crushed red pepper flakes, smoked paprika, salt, and black pepper to taste. I like to add an extra pinch of black pepper here for a deeper flavor.
- Stir in the ricotta, cooked rigatoni (from Step 1), and a big splash of the reserved pasta cooking water, if needed, to loosen the sauce. Toss everything well so the rigatoni is evenly coated and the ricotta melts into the sauce. Cook for about 1 minute, just until everything is heated through and the flavors are well combined. Taste and adjust salt if needed. For a silkier sauce, I sometimes add a little extra pasta water at this stage.
- Serve the pasta immediately while hot, making sure each portion has plenty of sauce and chunks of eggplant and sun-dried tomato. Enjoy!
